Month: August 2015

I’m teaming up with chef Marina Berger of Salt and Pomegranates supper club to host a family-style Georgian supra (feast meal) in the Carroll Gardens neighborhood of Brooklyn, NY on 7 pm on Saturday, Aug. 22. We’d love for you to join us and other lovers of Georgian food, wine, and culture!

Selection of Georgian WinesBeverage
Georgia boasts one of the world’s oldest wine-making traditions. We’ll offer a selection of Georgian wines fermented in the traditional style–with the grape skins and stems in clay vessels, called qvevri, that are buried underground where the temperature remains constant.

AchmaSmall Plate
Somewhere between a sauceless lasagna and a savory noodle kugel, this dish is made from sheets of homemade egg noodles, layered with butter and a blend of Georgian sulguni cheese and crumbled Bulgarian feta. Baked to create a crispy golden crust, with a creamy, cheesy filling.

KadaDessert
Kada is one of the few traditional Georgian desserts. It is a flaky, buttery strudel-like pastry whose filling derives its rich, nutty flavor from toasted flour mixed with butter and sugar.

Peach Sorbet/Walnut Ice Cream DuoDessert
Inspired by the fabulous fruit of Georgia: a scoop of summer peach sorbet made with Georgian wine accompanied by a scoop of rich, homemade walnut ice cream.

About Marina: “As the daughter of Soviet immigrants, I grew up eating dishes from all the former republics without knowing anything about their origins. When I realized that some of my favorite “Russian” dishes were actually from Georgia, I decided to dig deep into this rich culinary tradition with my supper club, Salt & Pomegranates. I decided to take the plunge and go to culinary school. I graduated from The Natural Gourmet Institute in 2009, and have been working as Personal Chef in New York City ever since.”

We’d love your help getting the word out about the event, so please do share this post with others you know who might be interested in attending.